Preparation time 30 minutes

Cooking time 10 minutes

For 2 persons



Peanuts 2 cups

Fresh Coconut 1

Potato grated 1

Onion grated 1

Tomato grated 1

Cabbage grated ½ cup

Spinach blanched ½ cup

Corn boiled ½ cup

Ginger-Garlic-Chilli Paste 1 tbsp

Salt to taste



Crush Peanuts. Soak crushed Peanuts in hot water for 1 hour. Strain with a white thin cloth to prepare Peanuts Milk.


Crush Coconut. Soak crushed coconut in hot water for 1 hour. Strain with a white thin cloth to prepare Coconut Milk.


Take Peanuts Milk and Coconut Milk in a pan. Add grated Potato, Onion and Tomato. Add Ginger-Garlic-Chilli Paste. Add Salt. Boil on medium flame for approx 5 to 7 minutes while stirring eventually. Add grated Cabbage, blanched Spinach and boiled Corn. Continue boiling on medium flame for 5-7 minutes again.


Serve with Rice or pieces of Chapati or pieces of Bread as per choice.


Enjoy Authentic African Healthy and Nutritious Matav.

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Preparation time 5 minutes

Cooking time 10 minutes

For 4 Persons



Rice Flour 1 cup

Refined White Wheat Flour (Maida) 1 cup

Yeast 1 tbsp

Milk 1 cup

Sugar 3 tbsp

Ghee 3 tbsp

Fresh Vanilla Pod 1

Oil to deep fry

Powder Sugar, Nuts and Honey for garnishing


Take Yeast in a small bowl. Add 1 tbsp of Sugar and little water. Leave it for approx 5 minutes.


Cut Vanilla Pod vertically from the middle. Use knife to remove the pulp from the cuts and collect in a small bowl.


Take Rice Flour and Refined White Wheat Flour in a bowl. Add Yeast mixture and Milk. Prepare thick batter. Leave it for 3-4 hours to get fermented. Then, add Ghee, 2 tbsp of Sugar and Vanilla Pod Pulp. Mix well.


Heat oil in deep fry pan. Put number of small lumps in heated oil and deep fry well. Turn over while deep frying to be fried all around. When fried, remove from the oil and keep on kitchen tissues for 1-2 minutes only to get extra oil absorbed. Take Powder Sugar on a plate. One by one, roll fried lumps in Powder Sugar to get them coated well.


Arrange coated lumps on a serving plate. Garnish the serving spreading Honey on them and sprinkle Nuts to give a rich looks to the plate.


Serve Fresh.


Sweeten Your Celebrations with African Sweets.

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Posho Beans

Preparation time 10 minutes

Cooking time 25 minutes

For 2 Persons



For Posho:

Maze Flour 1 cup

Ginger-Chilli Paste 1 ts

Salt to taste

Water 4 ½ cup

For Beans:

Kidney Beans boiled 1 cup

Ginger-Garlic-Chilli Paste 1 tbsp

Onion chopped small 1 onion

Tomato chopped small 1 tomato

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Garam Masala 1 ts

Peanuts Powder 3 tbsp

Lemon Juice of ½ lemon

Fresh Coriander Leaves  1 tbsp

Oil 1 tbsp

Cummins Seeds 1 ts

Cinnamon Leaf 1

Curry Leaves 4-5

Dry Red Chilli  2


For Posho:

Take Maize Flour in a bowl. Add 1 cup water.


Boil 3 cups of water in a pan. Add Ginger-Chilli Paste and Salt. Add Maize Flour mixture. On medium flame, stir continuously with wooden stick until the mixture becomes thick lump. Remove the pan from the flame. Keep a side. This is Posho.


For Beans:

Heat oil in a pan. Add Cummins Seeds, Cinnamon Leaf, Curry Leaves and Dry Red Chilli. Add Ginger-Garlic-Chilli Paste, chopped Onion and Tomato. Stir slowly on low-medium flame until onion becomes soft and brownish. Add Turmeric Powder, Red Chilli Powder and Garam Masala. Mix well. Add boiled Kidney Beans and little water. Cook for 2-3 minutes on medium flame.  Add Lemon Juice and Peanuts Powder. Mix well. Remove from the flame. Sprinkle Fresh Coriander Leaves and cover the pan with a lid for 2-3 minutes.


Take Posho on a serving plate. Pour Beans on top of that.


Serve Hot.


Enjoy Authentic African Routine Food with little Indian touch, full of Iron and Carbohydrates.

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